Saffron Chickpea Stew Recipe

Name: Saffron Chickpea Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans); 1/2 medium onion, chopped; 3 cloves garlic, minced; 2 large carrots, cut on the bias; 2 tablespoons olive oil; 1/2 teaspoon smoked paprika (hot or mild); 1 pinch saffron threads; 3 cups vegetable stock or water; 1 cup lacinato kale, roughly chopped; 4 tablespoons fresh mint, chopped; Salt and pepper, to taste; Plain yogurt, for topping

Servings: persons

1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans)
1/2 medium onion, chopped
3 cloves garlic, minced
2 large carrots, cut on the bias
2 tablespoons olive oil
1/2 teaspoon smoked paprika (hot or mild)
1 pinch saffron threads
3 cups vegetable stock or water
1 cup lacinato kale, roughly chopped
4 tablespoons fresh mint, chopped
Salt and pepper, to taste
Plain yogurt, for topping

1
Place pre-soaked chickpeas in a large pot and cover with water, bring up to a heavy simmer and cook for about 45 minutes to an hour, stirring occasionally and adding water as needed to keep them covered. Note: If you're using canned chickpeas you do not need to do this, they can be added directly to the vegetables as mentioned in step 4.
2
Meanwhile, in a smaller pot, crumble a large pinch of saffron into 3 cups of stock (or water) and bring to heat. Allow to the saffron to steep in the hot (but not boiling) stock/water for at least 15 minutes.
3
While the chickpeas are cooking, saute the onion and garlic in olive oil in a large saute pan over medium heat until translucent, about 10 minutes. Add the carrot and paprika and cook until the paprika is fragrant, 2 minutes or so. Remove from heat until chickpeas are ready to be added.
4
Once the chickpeas are nearly tender but still have a slight texture in the middle (about 45-60 minutes) they can be strained (reserve their cooking water) and added to the saute pan with the vegetables. Pour the saffron stock/water overtop and bring to a simmer. Cover and simmer for about 10 minutes, until chickpeas are cooked through. Note: Add a small amount of leftover chickpea cooking water if needed/desired to keep the stew on the soupier side.
5
Stir 2 tablespoons of mint and the chopped kale into the stew, season well with salt and pepper, and cover for about 2 minutes more. Dish the stew into four large bowls and top with the remaining mint and a dollop of plain yogurt. Serve hot.

197

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup dry chickpeas, soaked overnight (or 2-15 ounce cans), 1/2 medium onion, chopped, 3 cloves garlic, minced, 2 large carrots, cut on the bias, and more.

Yes, Saffron Chickpea Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Chickpea Stew

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